Recipe

Fresh Pico de Gallo Recipe

Bright, punchy, and truly scoopable. This taqueria-style pico de gallo uses ripe tomatoes, crisp onion, jalapeño, cilantro, and a good hit of lime for that clean, salsa-bar-fresh flavor.

By Matt Campbell

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4.9

A bowl of fresh pico de gallo with diced tomatoes, onion, cilantro, and jalapeño on a wooden table with tortilla chips nearby

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Pico de gallo is one of those tiny kitchen flexes that makes everything taste like you tried harder than you did. It is fresh, juicy, crunchy, spicy, and acidic in the best way. You chop a few things, squeeze a lime, add salt, and suddenly tacos feel like tacos again.

This version sticks to the classic taqueria-style essentials: tomato, onion, jalapeño, cilantro, lime, and salt. No sugar, no cumin, no blender. Just clean flavor and sharp edges. The only “secret” is giving it a short rest so the salt and lime can do their thing and turn a bowl of chopped produce into something that tastes cohesive and addictive.

Hands chopping ripe Roma tomatoes on a cutting board with a chef's knife

Why It Works

Classic texture: diced by hand, never pureed, so it stays chunky and scoopable.
Bright, balanced flavor: lime and salt wake up the tomatoes, while onion and jalapeño add bite.
Better after a rest: 10 to 15 minutes lets the juices mingle into that classic pico “light dressing.”
Easy to customize: make it milder, hotter, or more limey without breaking the recipe.

Pairs Well With

Storage Tips

Refrigerate: Store in an airtight container for up to 3 days. It is best on day 1, still very good on day 2, and a bit softer and juicier by day 3.

Drain if needed: Pico naturally gets juicier as it sits. If you want it less wet for tacos, spoon it into a fine-mesh strainer for 1 minute and let excess liquid drain off.

Freshen before serving: Taste and add a pinch of salt and a small squeeze of lime to revive it.

Do not freeze: The tomatoes turn mealy and watery after thawing.

Common Questions

What is pico de gallo, exactly?

Pico de gallo is a fresh Mexican salsa (also called salsa fresca) made from chopped tomatoes, onion, chile, cilantro, lime, and salt. Unlike many salsa rojas, it is typically not cooked or blended.

Which tomatoes are best?

Roma tomatoes are the classic pick because they are meatier and less watery. If you are using juicy slicing tomatoes, scoop out some seeds and watery pulp before dicing.

How do I make it less spicy?

Use half a jalapeño and remove the seeds and white ribs. For a similar green-pepper crunch with no heat, swap in a small amount of green bell pepper.

How do I make it hotter?

Use a serrano instead of jalapeño, or keep the seeds and ribs. You can also add a pinch of crushed red pepper, but fresh chile tastes more classic.

Can I make it ahead?

Yes. Make it up to 24 hours ahead. If you want the crispest texture, chop everything and store separately, then mix with lime and salt 30 minutes before serving.

Why does my pico taste bland?

It almost always needs more salt or more lime. Add salt in small pinches, stir, and taste again. Also, under-ripe tomatoes will never bring the party, so choose ripe ones.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cutting board
Sharp chef’s knife
Medium mixing bowl
Citrus juicer (optional, but nice)
Measuring spoons

I started making pico de gallo when I realized I was basically using tacos as a delivery system for “something fresh.” I would cook the filling, toast the tortillas, do the whole thing, then take one bite and think: this needs brightness, right now. Pico is my fix. It is five minutes of chopping that makes a weeknight meal feel like it came from a little corner taqueria with a salsa bar and a stack of warm tortillas. Also, it gives you permission to taste as you go, which is my favorite kitchen rule.